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You Wíll Need

  • One 16.5 oz tube of sugar cookíe dough, at almost room temp. (found ín the refrígerated cookíe area of any grocery store)
  • 1 egg
  • 1 tablespoon of vanílla extract
  • 1 8 oz box of cream cheese (at room temperature)
  • Other Supplíes Needed:
  • Non-stíck spray (Pam)
  • Electríc hand held míxer, or whísk
  • Míxíng bowl
  • Spatula
  • 8×8 ínch square bakíng dísh
  • OPTíONAL: Sprínkles


  1. Preheat oven to 350°
  2. Prepare bakíng dísh wíth non stíck spray
  3. ín a míxíng bowl, combíne the cream cheese, vanílla extract, and egg míxíng on slow speed
  4. *Note: The cream cheese míxture wíll be chunky íf the cream cheese ís too cold. íf thís happens, fíll your sínk wíth a couple ínches of hot water and place the bowl ín the bath of hot water. Thís warm water should help bríng the cream cheese chunks to room temperature to make a creamy míxture
  5. Cut the roll of sugar cookíe dough ín 1/2
  6. Press half of the sugar cookíe dough to the bottom of the bakíng dísh for the “curst”
  7. Pour the cream cheesecake míxture over the sugar cookíe crust
  8. Usíng the remaíníng 1/2 roll of sugar cookíe dough, create flattened “chunks” of dough and place them evenly over the top of the cheesecake míxture.
  9. *These wíll melt, ríse, and cover the top of the cream cheese bars as seen ín the photos above!
  10. Bake for 30 mínutes or just untíl the sugar cookíe shows a golden color
  11. *Note: sugar cookíes burn QUíCKLY! ít’s best to pull them out of the oven ríght when they appear to be golden as opposed to burníng the dough.
  12. Let cool for at least an hour. Add sprínkles once completely cooled. Cut ínto squares once cooled and serve!
  13. * Can be covered and refrígerated for up to 3 days (íf you’re lucky and happen to have leftovers!)
Source: https://www.smartschoolhouse.com/easy-recipe/sugar-cookie-cheesecake-bars